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Puerto Rican Bread Pudding
By Sa Ra
I vividly remember what it was like making bread pudding with one of my grandmothers. What I loved most as a kid was breaking the bread into small pieces and then using our hands to stir the batter. At the end of prepping, I would wash my hands and go for the leftovers stuck on the can of sweetened condensed milk. Ahh! The memories. I've only been a mother for a year and I already look forward to the future, to the part where I'm creating meaningful memories to those around me. That said, here's the recipe for one of my favorite snacks, Puerto Rican Bread Pudding. Not only do I love its consistency and tropical taste, I also love the flavor of cold baked raisins that tend melt in one's mouth. Keep in mind that although there are quite a few ingredients, it is very easy to put together and well worth the preparation.
Here's what you'll need: -Preheat the oven to 375 degrees -A Toothpick -2 Glass Baking Pans 4.8 quart -A Wooden Spoon Prep Time: 20 Mins
Cook Time: 1 to 2 hours
Note: This recipe makes about 20 slices or 2 pans.
Ingredients: -1 can of evaporated milk -Raisins I use the small snack size packs, about 2 or 3 of them -1/2 stick butter - melted -1tsp vanilla -1tsp salt -1 can of condensed sweetened milk some use sugar, however, here we skip the sugar and use the condensed milk, you may use the whole can or just half a can if you don't want it too sweet. -1 egg -1/2 can cream of coconut -1/2 qt regular milk -3/4 loaves bread stale is best - fresh bread is ok but bread that is a few days old is highly recommended -4tsp cinnamon powder
Directions: Start by breaking the bread into small pieces, the smaller the better. -this is why stale bread works best, it crumbles fresh bread will remain fluffy Next, add the evaporated milk, egg, vanilla, salt, butter, and cream of coconut. Mix with a wooden spoon! Then, add the milk and the condensed sweetened milk Mix again! Finally, add the raisins and sprinkle in the cinnamon.
Now that your batter is completed, grease the pan with butter. Add about one to two inches of batter to the pan, for faster baking. Otherwise, you can completely fill the pan with batter and bake longer than one hour. Bake at 350 degrees for at least 1 hour OR until the toothpick is clean**. Cool and serve, refrigerate the leftovers.
**Which means, after an hour, insert a toothpick into the middle and see if it comes out clean, if not - leave the dessert baking there until it comes out clean. Do not leave the toothpick baking, simply insert and remove it each time you are checking to see if it is done. |
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Great recipe. Would you recommend beating the egg before adding it? For the coconut - would it be OK to use fresh?
CONTRIBUTOR'S REPLY
No, you don't have to beat the egg - just crack it open and drop it into the mix. As far as the fresh coconut, I'm pretty sure that you could substitute for the canned version, however, I admit that I've never tried it with fresh coconut milk. Will you be baking this recipe? If so, I'm interested in hearing how it comes out with fresh coconut. Yum!
Sound very tasty.Can one substitute something else for coconut?
John
CONTRIBUTOR'S REPLY
hmm.. As far as substituting the coconut creme, some variations of the recipe leave it out and just use the evaporated milk. Other recipes also include oatmeal, or adding 15 cloves and a tsp of anise seed to the mixture.
I LOVE bread pudding and I'll have to give this a try.
Thank you for sharing, Sa Ra.
Keep up the good work.
Best wishes.
Frederick
CONTRIBUTOR'S REPLY
Thank you Fredrick. For me, this one of the best bread pudding recipes on the planet.  Give it a try and let me know how it went.
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This intel was contributed by ®Sa
®Sa
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May, 2012
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